It's Fall, ya'll! And before you shoot off complaining that everything's made of pumpkin nowadays (and really... isn't it?!) like lattes, pancakes, turnovers and the old fashioned pie, I want you to try something for me. Make this bread. I'm begging you. Hit the store, use what you have in your pantry and make it. Because your mouth will thank you. With the mass of mini chocolate chips and the lemon glaze, even pumpkin haters like this bread, because it's SO moist, flavorful and belly-warming.
Red, who is the pickiest eater on the planet, even asked for his own slice after I
forced asked him to try a bite. When Hubs found out he couldn't eat the SECOND loaf I made because I wanted to photograph it, be went to bed super bummed. So please: try making this awesomeness for yourself, because I'm pretty sure scratch-and-sniff internet hasn't been invented yet.
Chocolate Chip Pumpkin Bread
3 1/2 cups all purpose flour
3 cups organic unbleached sugar
2 teaspoons baking soda
1 1/2 teaspoons salt
3 teaspoons cinnamon
3/4 cup water
1 cup melted coconut oil
2 cups canned pumpkin puree (make sure it's plain, NOT pumpkin pie puree)
1 1/4 cup mini chocolate chips
Preheat Oven to 350° degrees.
Grease and flour (or use baking PAM) two small loaf pans.
Mix dry ingredients together in a bowl, and set aside.
Mix together wet ingredients in a bowl.
Introduce dry ingredients to wet ingredients until well combined. Stir in mini chocolate chips.
Fill greased pans about 3/4 full.
Bake large loaves for 1 hour, or until done.
Mix glaze ingredients to desired consistency. Whisk together at your discretion to create a thick, creamy drizzle. The key is more sugar than anything else, so add your lemon and milk to thin it out.
Remove loaf from oven. Let cool for 10-15 minutes. Drizzle with glaze, slice and serve.